Add all ingredients to a pot. Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the strawberries break down.
Place a fine mesh strainer over a bowl or jug and pour in the mixture. Press the strawberries into the strainer to extract as much strawberry syrup as possible.
Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Make sure the syrup is cooled enough before adding it into containers. The hot syrup will burn if it splashes.
This recipe works best for strawberries that are ripe and overripe. An underripe berry does not produce enough natural strawberry flavor or sweetness.
You can use frozen strawberries in this recipe, just make sure they are thawed completely before adding to the pot.
Make sure the jar or containers you use to store strawberry syrup are fully sanitized.
Add your favorite berries to the mix such as blueberries, blackberries, or raspberries.
Add a hint of lemon extract instead of vanilla extract for a bright strawberry flavor.
Steep the syrup with fresh basil for a strawberry basil syrup that’s great for cocktails or to add to sparkling water.
Add a pinch of cinnamon or dried ginger to warm up the fruity flavor.
Storing: Homemade strawberry syrup can be stored in a sanitized glass jar or bottle in the fridge for up to 2 weeks.Freezing: Freezing fresh fruit syrups is not recommended as the flavor will change when defrosted